學(xué)術(shù)論文

 

　　(1)Yuting Li, Lin Li*, Marianne N. Lund, Bing Li*, Yi Hu, Xia Zhang. Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods. Food Chemistry, 2018, 244: 25-28

 

　　(2)Di Zhao, Lin Li，Dan Xu, Bulei Sheng, Dan Qin, Juncheng Chen, Bing Li*, Xia Zhang*. Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of β-lactoglobulin. Food Hydrocolloids. 2018, 80: 122-129

 

　　(3)Di Zhao, Lin Li, Thao T. Le, Lotte Bach Larsen, Guoying Su, Yi Liang, Bing Li*. Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests. Journal of Agricultural and Food Chemistry, 2017, 65, 5778-5788

 

　　(4)Di Zhao, Thao T. Le, Lotte Bach Larsen, Lin Li, Dan Qin, Guoying Su, Bing Li*. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: a model study with glyoxal, methylglyoxal and butanedione. Food Research International, 2017, 102: 313-322.

 

　　(5)Lei Zhao*, Xingxun Liu, Zhuoyan Hu, Lin Li, Bing Li*, Molecular Structure evaluation of Wheat Gluten during Frozen Storage, Food Biophysics, 2017, 12(1): 60-68

 

　　(6)Zhili Liang, Lin Li*, Haiping Qi, Xia Zhang, Zhenbo Xu, Bing Li*, Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates, International Journal of Molecular Sciences, 2016, 17(7):1053

 

　　(7)Zhili Liang, Lin Li*, Haiping Qi, Zhenbo Xu, Xia Zhang, Bing Li*. Kinetic study on peptide-bound pyrraline formation and elimination in the Maillard reaction using single- and multiple-response models. Journal of Food Science, 2016, 81(10): C2405-C2424.

 

　　(8)Zhili Liang, Lin Li*, Haiping Qi, LitingWan, Panfu Cai, Zhenbo Xu and Bing Li*, Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides, Molecules, 2016, 21(4):463

 

　　(9)Zhili Liang, Lin Li*, Quanyi Fu, Xia Zhang, Zhenbo Xu, Bing Li*, Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system, Journal of the Science of Food and Technology, 2016, 96, 2555-2564

 

　　(10)Yuting Li, Lin Li, Bing Li*, Lipeng Han, Xuehui Li, Zhenbo Xu, Huawei Bian*. Optimization of Pretreatment for Free and Bound Nε-(carboxymethyl) lysine Analysis in Soy Sauce. Food Analysis Methods, 2015, 8: 195-202

 

　　(11)Xia Zhang, Lin Li, Zhenbo Xu Jianyu Su, Bing Li*, Jianrong Huang*. Studies on the interaction of naringin palmitate with lysozyme by spectroscopic analysis. Journal of Functional Foods, 2014, 8: 331-339

 

　　(12)Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li*. Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm oil-based Shortenings During Storage. Food and Bioprocess Technology, 2014, 7: 887-900

 

　　(13)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Hydroxyl Radical Induced by Lipid in Maillard Reaction Model System Promotes Diet-derived Nε-Carboxymethyllysine Formation, Food and Chemical Toxicology, 2013, 60(9): 536-541

 

　　(14)Lei Zhao, Lin Li, Guoqin Liu, Ling Chen, Xingxun Liu, Jie Zhu, Bing Li*, Effect of Frozen-thaw Storage on the Molecular Weight, Size Distribution, Food Research International, 2013, 53(1): 409-416

 

　　(15)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Glyoxal Derived from Triglyceride Participating in Diet-Derived Nε-carboxymethyllysine Formation, Food Research International, 2013, 51: 836-840

 

　　(16)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, A Review of the Characteristics of Food-Derived and Endogenous N(e)-Carboxymethyllysine, Journal of Food Protection, 2013, 76(5):912-918

　　獲獎(jiǎng)

 

　　(1) 楊明泉，李冰，陳穗，胡鋒，梁亮，李琳，賈愛(ài)娟，醬油渣高值化全利用關(guān)鍵技術(shù)及裝備研究與產(chǎn)業(yè)化，廣東省科學(xué)技術(shù)廳，廣東省科學(xué)技術(shù)進(jìn)步獎(jiǎng)，三等獎(jiǎng)，2012

 

　　(2) 陳玲，李琳，李曉璽，李冰，黎錫流，郭祀遠(yuǎn)，胡松青. 抗消化淀粉及其制備方法和應(yīng)用，中國(guó)知識(shí)產(chǎn)權(quán)局，中國(guó)專(zhuān)利獎(jiǎng)優(yōu)秀獎(jiǎng)，2010年

 

　　(3) 李冰，“新世紀(jì)優(yōu)秀人才”支持計(jì)劃，教育部，2010年

　　專(zhuān)利

 

　　一種萃取甘蔗渣中二十八烷醇的方法，李冰，朱良，王兆梅，ZL 201110362881.8

 

　　一種磁性固定化交聯(lián)脂肪酶聚集體及其制備方法. 李冰，董守利，李琳，鐘南京，李曉璽，陳玲，蘇健裕，ZL 201110353111.7

 

　　一種利用啤酒麥糟制備多肽的方法，李冰，田應(yīng)娟，李琳，陳玲，朱良，劉國(guó)琴，蘇健裕，李曉璽，ZL 201010019415.5

 

　　一種超聲連續(xù)殺菌裝置及其方法，李冰，李琳，王文宗，嚴(yán)卓成，陳玲，林鴻佳，李曉璽，劉國(guó)琴，ZL 201010188720.7

 

　　刮板式微波真空濃縮設(shè)備，李冰，余旭聰，李琳，付全意，蘇健裕，ZL 201120158804.6

 

　　一種超聲連續(xù)殺菌設(shè)備，李冰，李琳，王文宗，嚴(yán)卓成，陳玲，林鴻佳,李曉璽，劉國(guó)琴，ZL 201020211376.4

 

　　利用磁性吸附樹(shù)脂外加磁場(chǎng)分離純化葛根黃酮的方法，李冰，趙巍，李琳，黎錫流，陳玲，張喜梅，胡松青，李曉璽，ZL 200710026481.3

 

　　多功能軸相磁場(chǎng)發(fā)生器，李冰, 寇靈梅, 郭祀遠(yuǎn), 李琳, 陳玲, 劉國(guó)琴, 李曉璽，ZL 200820202735.2

 

　　一種肽-晚期糖基化終末產(chǎn)物的檢測(cè)方法，李琳，梁志理，李冰，蘇健裕，徐振波，卞華偉，李玉婷，ZL 2014100609414

 

　　一種醬油中羧甲基賴氨酸的檢測(cè)方法，李琳，李玉婷，李冰，蘇健裕，徐振波，卞華偉，梁志理，ZL 2014100608958

 

　　在脈沖磁場(chǎng)三相流化床中提高固定化酶酶活和利用率的方法，寇靈梅，李冰，郭祀遠(yuǎn)，李琳，陳玲，ZL 200910193431.3

 

　　氧化淀粉改性酚醛樹(shù)脂木材膠粘劑及其制備方法和應(yīng)用，李琳，譚惠鳳，李冰，陳玲，張喜梅，李曉璽，蓋作啟，ZL 200710032552.0

 

　　變性淀粉口服結(jié)腸靶向控釋薄膜包衣材料及其制備方法和制備包衣材料的應(yīng)用，李曉璽，陳玲，李琳，李冰，張喜梅，ZL 200610036456.9

　　招生專(zhuān)業(yè)：

 

　　(1)本科生專(zhuān)業(yè)：食品科學(xué)與工程

 

　　(2)研究生專(zhuān)業(yè)：制糖工程、食品工程（專(zhuān)業(yè)學(xué)位）

　　(1)研究生課程：糖生物工程、專(zhuān)業(yè)英語(yǔ)、科技數(shù)據(jù)采集與計(jì)算機(jī)分析、Food Nutrition